Blackened Catfish with Cajun-Spiced Rice

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A soulful Southern-inspired dish featuring blackened catfish seasoned with bold spices paired with fragrant Cajun rice. This Southern American-inspired seafood recipe, ready in about 50 minutes, pairs catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) catfish fillets
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (for rice)
• 1/2 tsp dried oregano
• 2 tbsp butter
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 4 catfish fillets. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 4 seasoned catfish fillets and cook for 4-5 minutes on each side until the edges are crispy and fish flakes easily with a fork. Remove and keep warm.
3. Step 3: In a medium saucepan, melt 2 tbsp butter over medium heat. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables are soft and fragrant.
4. Step 4: Add 1 1/2 cups long grain white rice to the sautéed vegetables, stirring to coat the grains with butter and cook for 1 minute.
5. Step 5: Pour in 3 cups chicken broth, then stir in 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1/2 tsp dried oregano. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
7. Step 7: Fluff the rice with a fork, stir in 2 tbsp chopped fresh parsley, and drizzle remaining 1 tbsp olive oil over the catfish before serving alongside the Cajun-spiced rice.